Cherry & chocolate trifle

Sugar	1 tablespoon
Cornstarch	1 tablespoon
Egg	1
Milk	1 cup
Vanilla extract	1 teaspoon
Cherries, dried	¾ cup
Cabernet sauvignon	½ bottle
Angel cake, 1-inch cubes	¼ pound
Sherry	3 tablespoons
Chocolate, bittersweet	¼ pound

1. In a small saucepan over medium heat, combine the sugar and cornstarch. 
2. Add the egg and milk, and combine well. 
3. Bring to a boil, stirring constantly, until thickened. 
4. Remove from heat, and stir in the vanilla; set aside, and cool to room temperature. 
5. In a medium bowl, combine the cherries and ½ cup of wine, and soak until the cherries are soft and plump. 
6. Transfer to a food processor, and pulse a couple of times to lightly chop the mixture; set aside. 
7. In a trifle bowl, arrange 1/3 of the angel cake cubes, sprinkle with 1 tablespoon of sherry, pour 1/3 of the custard on top, and spoon 1/3 of the cherries over the custard; repeat twice, and then cover and refrigerate. 
8. In a medium saucepan over medium-low heat, melt the chocolate with the remaining wine. 
9. Drizzle over the trifle, and serve immediately.

Recipe from California Wine Country Cooking Secrets by Kathleen DeVanna Fish.